Cervelle à la Bourguignonne (Brains in Red Wine Sauce)

Ingredients

• brains
• mushrooms
• small glazed onions
• red Wine sauce
• small heart-shaped croûtons
• clarified butter

Instructions

1. Cut the brains into escalopes.
2. Add a garnish of mushrooms and small glazed onions.
3. Cover with red Wine sauce, called à la Bourguignonne, and let simmer 7 to 8 minutes.
4. Dish in a timbale.
5. Surround with small heart-shaped croûtons fried in clarified butter.